- Flower Centre:
- 811 Dark Chocolate
- Half sphere mould
- Petals:
- White Chocolate
- Yellow colouring
Chocolate flower for decorating celebration cakes and Entremets
Ingredients
Method
Flower Centre:
Blitz the 811 Callebaut Finest Belgian Dark Chocolate in a food processor to a fine crumb.
Press the blitz chocolate into the base of a half sphere mould to form the center of the sunflower.
Petals:
Colour some white chocolate yellow with fat based food colouring (do not use a water base coloring as this will make the chocolate seize and go thick).
Temper the chocolate and then pour into a plastic cup.
Dip a paring knife into the chocolate and then lightly press down onto silicon paper or plastic acetate to form a petal.
Allow to set.
Assembly:
Arrange the petals around the edge of a disc of chocolate.
Finish the middle with the blitz chocolate center.
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